Group of microorganisms composed by Lactobacillus sp strain K03D08, Bacillus sp strain K03B01 and Kazachstania sp strain K03K02G and its compositions; a process for obtaining casein-free dairy derivative containing short-chain fatty acids and hydroxylated short-chain fatty acids generated by the metabolism of the group of microorganisms

A method of producing a dairy product with a casein content lower than 0.00025 g/100 mL and containing short-chain fatty acids and hydroxylated short-chain fatty acids comprising:

• i. incubating a Bacillus sp. K03B01 strain in milk of bovine origin between 6 and 120 hours and at a temperature between 20° C. and 37° C., in a proportion between 0.1-10% w/v or 0.1-10% w/w, with agitation between 5-300 rpm to obtain a first solution;
• ii. preparing a composition comprising microorganisms Lactobacillus sp. K03D08 and Kazachstania sp. K03K02G in a (1:1) ratio;
• iii. adding the prepared composition from ii) to the first solution obtained in i) and incubating for between 12 and 120 hours and at a temperature of 20° C. and 37° C., with aeration through stirring between 0-50 rpm to obtain a second solution;
• iv. centrifugating the second solution obtained in iii), between 4,000 and 10,000 rpm and recovering a supernatant;
• v. filtering the supernatant through a 0.2-0.45 μm pore diameter membrane;
• vi. recovering a filtrate;
• and
• vii. lyophilizing the filtrate obtained in vi) until total dehydration at −80° C. and between 666.6 Pa to 1999.8 Pa (5-15 mTorr).